Top Three Things to Remember When Designing Your Spring Menu

At Tip Top Foodservice, we are very excited that Spring is finally here. Of course, there is the beautiful weather, but more importantly some of our favourite fruits and vegetables come into season, not to mention spring lamb and honey. We think Spring is the perfect time for venues to revamp their menus and inject some lively flavours into their meals, so we have put together three things to keep in mind when designing your Spring menu…

Spring vegetables are popping

Asparagus, artichokes, fennel, avocado, zucchini blossoms, kale, peas, rhubarb and radishes are all in season. Try incorporating more of these in season vegetables into your menu to give diners the fresh flavour they have been (probably unconsciously) craving all Winter. If you’re able to source them locally, even better! And be sure to call it out on your menu so your guests know they are eating the freshest product possible.

Lighter is better

During Winter, the most tempting menu items tend to be on the heavier side. Even we like to celebrate a bit of decadence during the colder months (French toast or pancakes anyone?!). But when Spring hits diners tend to focus on lighter fare and you should keep this in mind when creating your menu. Salads, open sandwiches and light soups (with a cheeky bit of garlic bread) will all be well-received.

Keep your menu staples

While we encourage venues to constantly change their menus as part of seasonal cooking and dining, it is also important to keep in mind that not all diners adapt to change very well. Perhaps you have regulars who come back time and time again because you create their favourite dish? You don’t want to upset loyal customers so make sure you involve them in discussions and monitor your most popular dishes during each service. Have at least one or two menu items that don’t change (or only vary a little depending on ingredient availability). Make sure they are dishes that get rave reviews, but that also fit in with the rest of your menu.

Before you begin any menu transformation it’s always important to consider your regular diners, but also keep in mind your ability to grow as a venue. With the introduction of a new seasonal menu, you may draw a whole new influx of customers and loyal visitors so don’t be afraid to mix it up a little. Keep these three tips in mind and you will be well on your way to successful Spring menu. 

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